A traditional Pampanga specialty featuring pork jowl, snout, and ears that are first poached, then grilled and chopped, with chicken liver, onion, calamansi, and chili. The result should be meaty, crispy, tangy, and unapologetically spicy.
Ingredients
- 800 g fresh pork jowl
- 600 g fresh pork ears
- 400 g fresh pork snout
- 250 g fresh chicken livers
- 3 pieces yellow onions
- 8 pieces fresh calamansi
- 4 pieces fresh bird's eye chilies
- 2 leaves bay leaves
- 1 tsp black peppercorns
- 2 tsp fine salt
- 2 tbsp neutral oil
Method
- Carefully clean the jowl, ears, and snout. Scrape any stray bristles with the back of a knife, singe them quickly with a flame if necessary, then rinse under cold water.
- Place the pork pieces in a pot. Add the bay leaves, the peppercorns, half of the salt, and one onion, simply quartered. Cover generously with cold water.
- Gradually bring to a simmer and carefully skim off any impurities that rise to the surface. Then maintain a gentle simmer, without a rolling boil, until the ears and snout are tender to the tip of a knife but still hold their shape.
- Drain the pieces and let them dry completely. Pat them with paper towels: their surface should be as dry as possible so they grill rather than steam.
- Heat a barbecue, cast-iron grill, or the oven broiler very high. Grill the jowl, ears, and snout on all sides until deep brown, with slightly blistered spots and crispy edges. Do not let them char completely.
- Meanwhile, trim the chicken livers by removing any sinew and green spots. Heat the oil in a skillet and sear the livers until well browned and cooked through, but still supple. Let them rest.
- Chop the grilled pork pieces with a knife into small, irregular dice. Keep some of the crunchy cartilage: the characteristic texture of sisig must mix meaty bits, melting fat, and firm little shards.
- Finely chop the livers, then mash them slightly with the flat of the knife to get a roughly creamy texture that will coat the pork without becoming a smooth purée.
- Very finely slice the remaining onions. Stem the chilies and chop them, with or without their seeds depending on the desired heat. Squeeze the calamansi and strain out the seeds.
- Combine the still-hot pork and liver in a large skillet or a sizzling cast-iron sizzle plate. Sauté briskly to reheat everything and revive the crispy bits.
- Remove from the heat, then immediately stir in the onions, chilies, and calamansi juice. Mix vigorously so the liver and juices coat every piece. Adjust the seasoning with the remaining salt.
- Serve at once on a cast-iron sizzle plate or very hot plates. The sisig must arrive sizzling, with crispy edges, a tender center, and the onion still crunchy.
Nutrition
Per serving
- Energy
- 1041.2 kcal
- Protein
- 96.06 g
- Carbohydrate
- 3.61 g
- Fat
- 71.61 g
- Fibre
- 1.11 g
- Calcium
- 61.53 mg
- Iron
- 10.91 mg
- Magnesium
- 21.67 mg
